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I don't like cooked onions, so for as long as I can remember, I always avoided this dish when I was little. However, in the recent couple of years, I gathered enough courage to try it one day AND I LOVED IT! The stir fry process removes the garlic flavors, so you can have it at social events too. =)
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This is a very earthy and healthy dish~ I know you might be a little suspicious about "fungus"….but it's good!
Similar to mushrooms, these black fungus don't have supreme reputation in the food world, however, if they're cooked properly, they are extremely delicious. =)
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Does this look intriguing? It's the healthier version of the classic meshed potato: meshed squash and potato chunks!
10 times as yummy, 20 times healthier! 
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Here's a classic hot wok dish:
yummy!
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It's funny how asparagus is often associated with healthy Asian vegetarian dishes, when I was in China, asparagus was seen as a weird, expensive and exotic foreign vegetable.
After arriving in North America, it took me a long time to like asparagus. The chunky and crunchy texture was just too different from the other veggies I'm used to eating. Apparently, asparagus is super healthy for you.
I like asparagus now. Together with carrots, you can't get a much healthier dish. ^_^
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These two ingredients are often used in vegetables dishes. Sometimes, the chef will throw in bean curd and carrots.
It's good just with these two ingredients too. =)
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Remember those delicious golden steamed nugget squash? Well….here we have another version! A bit sweet with crispy skin and just as tasty as the nugget squash.
I present the pepper squash!!
Unlike the nugget squash which has thick golden skin that turns all soft and chewy when cooked, these pepper squash have green and crispy skins. The skin is still edible. The squash is softer and sweeter. A different version of steamed squash, still very yummy. I know the idea of eating steamed squash chunks may sound strange to some, but if you've never had steamed squash, you don't know what you are missing!
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*new creation alert* This is the Chef's new creation, a successful one too. Let's congratulate her! Good job, Chef Jiang!
This dish is made with the green part of leeks and mushrooms. I've always been a big fan of mushroom, so we normally would have lots of dishes where mushroom plays an important part. Leeks on the other hand….hmm….I can't remember the last time I had it actually. Back in university, for a semester or two, I tried leeks as replacements for green onions because they were cheaper. (oh..I ate the leeks raw. Those were my good old days when I ate green onions raw. hehe…I know I know)
Well, this new dish is good! I liked it. The leeks are not spicy at all. I was surprised I couldn't really taste any strong flavors in them. The mushrooms were awesome, as usual. The two blends super well. Delicious!
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